If you're looking for a delicious and easy-to-make meal that will satisfy the cravings of the entire family, look no further than homemade gyros. This classic Greek dish combines juicy and flavorful marinated meat, crisp vegetables, tangy tzatziki sauce, and fluffy pita bread. You'll be able to whip up this delightful meal in no time, and with a few simple ingredients, you'll have a restaurant-quality meal right at home. Get ready to embark on a culinary journey and savor the tantalizing flavors of homemade gyros!
Here are our top 3 tried and tested recipes!
BEST HOMEMADE LAMB GYROS
After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger.
Provided by MarySC
Categories Lamb/Sheep
Time P2DT1h
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Two to three days before:.
- Cut the meat into small cubes, removing only large pieces of fat. Grind rosemary until fine, add the garlic, oregano, rosemary, salt, pepper, and lemon zest (fine grated from one lemon) and process a bit. Do not add the onion!
- Place the meat and spice mixture in a plastic bag, mix well, seal tightly and chill, turning now and then.
- 8 to 18 hours before serving:.
- Coarsely chop the onion and process it in the food processor until it is mushy with no onion pieces in it. Pour it out onto a clean fine weave cloth, gather the cloth up around the onion and squeeze out the liquid very well until the onion is very dry.
- Working in batches, grind the meat cubes in the food processor until finely ground. Add the onion to all the meat and mix well. Then re-process in batches until the mixture is reduced to a fluffy paste -- this may take two or more minutes per batch. Knead the meat mixture very well, form into a compact log 8-10 inches long with blunt ends, and wrap very tightly in plastic wrap (see picture). Chill for 3 to 18 hours.
- 1.5 to 2 hours before serving:.
- Remove plastic wrap and re-wrap tightly in foil. Put on indirect heat on the BBQ 375-400 degrees, turning every 15-20 minutes for about 60-70 minutes until the internal temperature reaches 150 degrees. Remove from grill and leave in foil for at least 20 minutes. Final temperature should be 160-165.
- Slice very thin horizontal slices. If you like your gyros meat crispy, saute the slices in a hot skillet for a few minutes before serving (I like mine soft, so I just zap it very briefly if I need to warm it up!).
- Serve with tzatziki (try #59336) and warm pita.
EASY HOMEMADE BEEF GYROS
When you have a craving for gyros, but don't have a good place to order from, you can simply just make your own right at home! I make two different versions and this is the easy one that's fantastic!! Simple to throw together, easy to bake and you can even cook them on the grill if preferred! Give them a try, you won't be...
Provided by Kelly Williams
Categories Beef
Time 25m
Number Of Ingredients 20
Steps:
- 1. In medium-sized bowl, mix tzatziki sauce ingredients, cover and chill. In large bowl, mix with hands well, the beef (or beef and sausage) mixture til well combined. Shape into 32 patties, 2" in diameter. Place onto parchment paper lined cookie sheet(s). Bake in 350 degree oven for 10 minutes or til no longer pink in center. *Or you can grill these on the grill if preferred! Also very good! Grill or warm pita breads and top with patties. Top with tzatziki sauce and toppings of choice!
HOMEMADE GYRO MEAT AND GYROS RECIPE - (3.5/5)
Provided by ladydee009
Number Of Ingredients 21
Steps:
- To Make the Gyro Meat: Place the onion chunks in the food processor and blitz them until they are super finely chopped. Scrape into the center of a clean tea or flour sack towel, twist and squeeze it over the sink to remove any extra moisture. Use your hands to combine them with the remaining gyro meat ingredients. Cover with plastic wrap and let the mixture rest for at least 1 hour but up to overnight in the refrigerator. Preheat the oven to 325°F and bring a pot of water to a boil. Working in batches, pulse the meat mixture for a minute, or until it is a tacky, thick paste. Press it a little at a time into the loaf pans, taking care to eliminate any air pockets. You should have enough meat to fill 2 standard bread loaf pans. Press down firmly on the surface of the meat to even it out. Place a wet kitchen towel on the bottom of a large roasting pan and position the loaf pans on top of it. Pour the boiling water into the roasting pan. It should be ⅔ of the way up the outsides of the loaf pans. Carefully transfer the roasting pan into the oven and bake for 50-70 minutes, or until the meat measures 165°F on an instant read thermometer inserted into the center of the loaf. Carefully remove the loaf pans from the roasting pan and pour off any fat that accumulated. Put the loaf pan on a heat-proof surface (a cooling rack or a pan on top of the oven) and place a foil wrapped brick directly on the surface of the meat. Let the meat rest like this for 20 minutes. After 20 minutes, remove the brick, run a knife around the edge of the loaves, then gently turn the loaves out. Wrap them tightly with plastic wrap and chill for several hours or overnight to allow them to chill and firm for easier slicing. To Make the Gyros: Unwrap the gyro loaf and use a sharp knife to cut long strips no thicker than ¼-inch. Melt at least 2 teaspoons of ghee or olive oil over medium heat in a heavy-bottomed frying pan. Lay the strips down into the ghee or olive oil and fry for at least 1½ minutes on each side, using tongs or a small flexible spatula to flip them, or until they are crisped and browned to your liking. Gently transfer them to a plate to cool briefly, then assemble in your preferred order with the remaining gyro ingredients on a gently warmed flat-bread pita. Fold, wrap in foil to help hold it together, and dig in!
Tips:
- Choose the Right Meat: Use high-quality lamb or beef for authentic gyros. Lamb shoulder or leg, flank steak, or sirloin are great choices.
- Marinate the Meat: Marinating the meat in a flavorful mixture of herbs, spices, and olive oil tenderizes it and infuses it with delicious flavors.
- Use Fresh Vegetables: Fresh tomatoes, onions, and lettuce add a crisp and refreshing contrast to the rich meat.
- Make Your Own Tzatziki Sauce: Homemade tzatziki sauce is easy to make and adds a creamy, tangy flavor to the gyros.
- Warm the Pita Bread: Warming the pita bread before assembling the gyros makes it soft and pliable.
- Don't Overstuff the Gyros: Keep the fillings balanced and don't overstuff the gyros to prevent them from falling apart.
Conclusion:
Homemade gyros are a delicious and versatile dish that can be enjoyed as a main course, snack, or appetizer. With careful preparation and attention to detail, you can create authentic gyros that rival those found in Greek restaurants. Experiment with different marinades, toppings, and fillings to find your favorite combination. Whether you prefer classic gyros with lamb and tzatziki sauce or something more creative, homemade gyros are a surefire hit that will satisfy your taste buds.
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